Place flour on a plate. Sprinkle fillets with salt and pepper, then dredge lightly in flour.

Melt 2 tbls. butter or margarine over medium heat. Fry the fillets until golden brown on each side and remove to a plate, keeping them warm. If necessary add more butter or margarine to the skillet and add mushrooms and green onions. Cook for 3 minutes, stir in wine and lemon juice. Pour this mixture over the fish and serve.
——Fried Perch

Salt 1 hour before frying, sprinkle lightly with fish seasoning, and apply one of the following coatings before frying: Simply dredge in flour and shake off excess, then fry until golden in 1/4 inch hot oil. Since the flour gives only a thin coating, cooking time will be shorter than in the following method:

Dredge in flour, dip in beaten eggs (to which a Tablespoon of beer may be added), roll in fine bread crumbs or a combination of flour and bread crumbs, and fry as above to a crusty golden brown.

Blend together last four ingredients and cover fish fillets with the marinade for 2 hours.

Make a fire on one side of a covered grill.

Place fish in a wire basket and grill (covered) on the side without the flame for about 7-10 minutes per side. Baste with remaining marinade while grilling. Finish briefly on the flame side but be careful that the marinade does not blacken.
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